Serves 12

Prep time 1hr 15 mins


2 large oranges
3 eggs
3/4 cup caster sugar
3 cups ground almond
1 tsp baking powder

For the Glaze
2 tbsp icing
1 blood orange, juiced


Put the oranges in a pot of cold water and bring to the boil. After 10 minutes of boiling, pour out the hot water, and fill with cold water and repeat the process. Do this 3 times in total to help remove the bitterness from the peel. Finally, once cooled, roughly chop the oranges, and place them (skin and all) into a food processor
with the remaining ingredients and mix to combine. Grease a cake tin, and pour the mix in. Bake at 170 degrees Celsius for 1 hour. In a small bowl, whisk the sugar and juice together to form a glaze. Pour over the cake to serve.

Recipe By Julia Ripard for Served Issue 20
Photography by Julia Ripard